Mexican Winter Chili Recipes

MEXICAN CHOCOLATE CHILI

Mexican Chocolate Chili image

Adapted from an old recipe my mother used for family gatherings. Because you make it in a Crock Pot® it is easy to transport to a party. It's flavorful and I promise everyone will ask for this recipe.

Provided by saraeudy

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h45m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground round
1 cup chopped onion
1 cup hot water
2 (14.5 ounce) cans diced tomatoes with garlic, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
⅓ cup semisweet chocolate chips
2 teaspoons chili powder
1 tablespoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt

Steps:

Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 37.3 g, Cholesterol 24.8 mg, Fat 7.9 g, Fiber 8.2 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 977.9 mg, Sugar 11.7 g

MEXICAN CHILI

Mexican Chili image

Provided by Christy Vega

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef, preferably organic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Mexican chile paste (homemade or store-bought)
Two 15-ounce cans diced tomatoes, in juice
One 15-ounce can no-salt-added kidney beans, rinsed and drained
One 15-ounce can no-salt-added pinto beans, rinsed and drained
1/2 cup enchilada sauce
3 tablespoons unsweetened chopped chocolate
Crema
Cotija cheese, crumbled
Tortilla strips
Chopped cilantro
Lime wedges

Steps:

Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
Garnish the chili with your desired toppings and serve.

MEXICAN WINTER CHILI

Mexican Winter Chili image

Make and share this Mexican Winter Chili recipe from Food.com.

Provided by Pinay0618

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb pork stew meat, cubed
2 tablespoons olive oil
1 large onion, chopped
1 medium fresh poblano pepper, finely chopped
1 large sweet red pepper, cut into 3/4-inch pieces
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1 dash cayenne pepper
1 (14 1/2 ounce) can chicken broth
1/2 cup water
1 (15 ounce) can pumpkin
1/4 cup whipping cream
salt
ground black pepper
fresh cilantro (optional)

Steps:

In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

Nutrition Facts : Calories 426.3, Fat 28, SaturatedFat 9.7, Cholesterol 91.9, Sodium 409.1, Carbohydrate 17, Fiber 3.4, Sugar 5.1, Protein 27.7

MEXICAN WHITE CHILI

Mexican White Chili image

White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. -Shari Meissner, Chester, Montana

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
3 medium onions, chopped
2 garlic cloves, minced
4 cups cubed cooked chicken or turkey
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Steps:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

Nutrition Facts :

WINTER CHILI

Winter Chili image

After looking over several different chili recipes, I created my own.... and it was a hit! Enjoy on a cold day with cornbread and honey-butter!

Provided by jodyladybug

Categories Beans

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb ground turkey
1 large onion, chopped
2 crushed garlic cloves
1 (25 ounce) can tomato sauce
1 (25 ounce) can crushed tomatoes
1 (25 ounce) can red kidney beans
16 ounces beef broth
1 green bell pepper
3 celery ribs, chopped
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon dried basil
1 teaspoon salt
pepper
1 teaspoon Worcestershire sauce

Steps:

Brown ground beef adding onion and garlic towards the end of browning over medium heat.
Add everything else.
Let it cook and stew for at least an hour -- preferably longer.
I like to make it in the crockpot and let it cook all day long.
And it is even better the next day!

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In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
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